Valache Birde

1. 1
   prep · ~20 min

   Soak and sprout the field beans.

   Wash the field beans well and soak them overnight in plenty of water. Drain, tie them in a clean cloth or keep covered in a sprouting container for 8 to 12 hours, until short sprouts appear.

2. 2
   pressure cook · ~15 min

   Pressure cook the sprouted beans.

   Add the sprouted field beans, 2 cups water, and 0.25 tsp salt to a pressure cooker. Cook until tender but not mushy, about 3 to 4 whistles, then let the pressure drop naturally.

   TIPField beans should hold their shape. Overcooking makes the curry pasty.
3. 3
   mix · ~6 min

   Grind the coconut masala.

   1.Heat 1 tsp oil in a pan over medium heat.

   2.Add ginger, garlic, and one green chili; sauté for 1 minute.

   3.Add grated coconut and cook lightly for 2 to 3 minutes without dark browning.

   4.Cool slightly, then grind with a little water into a smooth paste.
4. 4
   saute · ~10 min

   Cook the base.

   1.Heat the remaining oil in a pan.

   2.Add mustard seeds and let them crackle.

   3.Add cumin seeds and asafoetida, then stir for a few seconds.

   4.Add onion and cook until soft and light golden, 5 to 6 minutes.

   5.Add the remaining green chili and tomato, then cook until the tomato softens.

   TIPKeep the heat medium so the spices bloom without burning.
5. 5
   saute · ~4 min

   Add the masalas and coconut paste.

   Stir in turmeric powder, red chili powder, and goda masala. Add the ground coconut paste and cook for 3 to 4 minutes, stirring often, until the mixture smells rich and well blended.

6. 6
   simmer · ~10 min

   Simmer the birde.

   1.Add the cooked field beans with their cooking liquid to the pan.

   2.Pour in the remaining 1 cup water and mix well.

   3.Add the remaining salt, jaggery, and tamarind paste.

   4.Bring to a gentle simmer and cook uncovered for 8 to 10 minutes until the gravy comes together.
7. 7
   garnish

   Garnish with cilantro.

8. 8
   serve

   Serve hot with bhakri or steamed rice.

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